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Gingerbread Muffins

These gingerbread muffins, infused with warm spices, are a nostalgic treat perfect for any season, delivering comfort in every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Can substitute with whole wheat flour for added nutrients.
  • 0.5 cups sugar Brown sugar can be used for a deeper flavor.
  • 1 teaspoon baking soda Essential for fluffy muffins.
  • 0.5 teaspoon salt Enhances flavors.
  • 1 tablespoon ground ginger The main spice for gingerbread.
  • 1 teaspoon ground cinnamon Adds warmth.
  • 0.5 teaspoon ground cloves Gives an earthy flavor.
Wet Ingredients
  • 0.5 cups molasses Provides deep flavor.
  • 0.5 cups vegetable oil Can be replaced with melted coconut oil.
  • 0.25 cups milk Any type of milk works.
  • 1 large egg Acts as binder.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
  2. In a large bowl, mix the flour, sugar, baking soda, salt, ginger, cinnamon, and cloves.
  3. In another bowl, whisk together the molasses, vegetable oil, milk, and egg until smooth.
  4. Gently combine the wet ingredients with the dry ingredients, mixing until just combined.
  5. Fill each muffin cup about 2/3 full with the batter.
  6. Bake for 18-20 minutes, or until a toothpick comes out clean.
  7. Let the muffins cool in the pan for a few minutes before transferring to a wire rack.

Notes

Ensure egg and milk are at room temperature for better mixing. Mix just until combined to avoid tough muffins. Add walnuts or apples for variations.